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Tuna and White Bean Salad

This great summer salad makes a hearty lunch or dinner thanks to 24 g of protein and 8 g of fiber. This recommends keeping the bean and tomato mixture separate from the spinach until you’re ready to serve.

Tuna and White Bean Salad

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By: Team Beachbody
4 servings
Prep Time
10 minutes
Cook Time
1 hours


  • 1 clove garlic, finely chopped
  • 2 Tbsp. extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • Sea salt and ground black pepper (to taste; optional)
  • 2 cans (6-oz. each) solid white tuna, packed in water, drained
  • 1 (15-oz.) can white (cannellini) beans, drained, rinsed
  • 1 medium red onion, chopped
  • 1 medium cucumber, chopped
  • 2 medium tomatoes, chopped
  • ½ cup artichoke hearts, chopped
  • ½ bunch fresh parsley, stems removed and discarded, chopped (about ½ cup)
  • 8 cups fresh spinach (or arugula)



  1. Combine garlic, oil, and lemon juice in a small bowl; whisk to blend.

  2. Season with salt and pepper if desired. Set aside.

  3. Combine tuna, white beans, onion, cucumber, tomatoes, artichoke hearts, and parsley in a medium bowl; mix well.

  4. Drizzle tuna mixture with dressing; toss gently to blend.

  5. Evenly divide spinach between 4 serving plates. Top evenly with tuna mixture.

Recipe Notes

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